Beef tenderloin r/s by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Beef tenderloin r/s

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross

Pork Chops with Cara Cara Honey Soy Sauce by Sara Katrenicz

Bleu Halibut by Kevin Olomon

The Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very…

Peachy Salmon by Kevin Olomon

Wild Salmon was among the delicasies I first learned to appreciate while working in Alaska. Use any good store-bought peach preserves for this delicious "barbecue" basting sauce. The sweetness of the sauce pairs well and compliments perfectly the rich taste of wild salmon.

Sweet and Spicy Shrimp by Ryan Boudreaux

Now that Mardi Gras is over and for us Catholics and members of other denominations that observe Lent typically we give something up during the weeks before Easter. Moreover, in doing so we have selected to give up coffee and all red meats for the season of Lent, but look forward to eating much more seafood, and plenty of the bounty…

Halibut Over Wilted Escarole by JoannE.

Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season *Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8…